CN110934167A - 一种玫瑰花软糖的配方及其制备方法 - Google Patents
一种玫瑰花软糖的配方及其制备方法 Download PDFInfo
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Classifications
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及食品技术领域,具体为一种玫瑰花软糖的配方及其制备方法,包括制作饼底、制作软糖、将饼底和软糖人工粘合,选用特种糖纸进行包装,并进行低温≤5℃冷藏保鲜,得到成品。本发明将糖的外形结构进行改变,独创以薄片软糖的形式呈现,大小刚好,易入口,不会卡喉;独创组合结构;整个工艺不加任何化学添加及明胶等化学添加剂,降低糖所带来的其他风险;入口即化,不粘牙,快速吸收,让低血糖或者须补充糖的人群快速供给能量快速防止身体虚脱;饼底使用黄油、牛奶、面粉、鸡蛋可以提供身体所需要的营养,也可代餐;玫瑰花软糖可以美容养颜,疏肝解郁等;纯铜锅人工文火熬糖,受热均匀,糖质粘稠,光泽剔透。
Description
技术领域
本发明涉及食品技术领域,特别涉及一种玫瑰花软糖的配方及其制备方法。
背景技术
糖是人们生活中一种很重要的食品,给人们带来了欢乐与甜蜜。一般的,食用糖果利用本体材质在颜色、形状、口味上进行变化,或者进行包装吸引消费者。传统糖果结构单一、一般为单一的硬糖、软糖或者夹心糖,从食用开始到结束,味道简单;另外,糖在人们生活必不可少,低血糖人群很危险,特别是老年人和有心血管疾病的糖友。长期胰岛素治疗及血糖控制过于严格的糖友容易出现低血糖,最好的应对方法就是立即喝糖水或吃糖块避免低血糖;其次糖友若进行强度较大的运动,为预防低血糖的出现,在运动前或运动中适量吃点糖很有帮助,以满足能量供应,防止血压低昏倒。再有现在年轻人工作压力大,经常吃饭不规律,当饿的时候,血压低,容易昏倒,补充糖可防止晕倒,快速为身体补充能量,防止身体虚脱;那么吃糖也存在很多负担,吃完心理负担会加重,导致糖给大家带来的愉悦感会打折;目前市场上面的的糖以硬糖或软糖为主,多伴有粘牙,难咀嚼,且形状多以圆形或者大块状为主,纵观吃糖的人群和功能型,原有糖易卡喉,难以快速咀嚼并提供能量,另外部分糖还会使用明胶或者其他化学添加,不管从功能上还是从营养上面都有部分缺陷,也存在很多风险!鉴于此,我们提出一种玫瑰花软糖的配方及其制备方法。
发明内容
为了弥补以上不足,本发明提供了一种玫瑰花软糖的配方及其制备方法。
本发明的技术方案是:包括以下步骤制备而成:
A、制作饼底
步骤一:将黄油小火融化成液体;
步骤二:将面粉,奶粉,白砂糖混匀后放入步骤一黄油中拌匀;
步骤三:蛋白与5g白砂糖打发至带勾;
步骤四:将打发后的蛋白及白砂糖多次混入步骤二黄油中;
步骤五:倒入模具抹平;
步骤六:磨具定型,冷藏,待烤;
步骤七:上下火150℃,烘烤15min;
步骤八:取出恒温待用;
B、制作软糖
步骤九:准备纯铜锅具风干待用;
步骤十:将水饴、白砂糖倒入铜锅搅匀并小火熬至起小泡;
步骤十一:将牛奶、自制玫瑰冻干粉、炼乳混匀,放置锅中煮至沸腾;
步骤十二:将步骤十一中液体倒入步骤十中并用硅胶刮刀搅拌至均匀,有光泽;
步骤十三:黄油倒入步骤十二中用打蛋器搅拌至均匀;
步骤十四:将步骤十三倒在硅胶垫上放冰箱冷藏定型;
步骤十五:冷藏调整形状即可脱模;
C、合二为一
步骤十六:将步骤八的饼底和步骤十五的软糖进行人工粘合;
步骤十七:选用特种糖纸进行包装,并进行低温≤5℃冷藏保鲜。
作为优选的技术方案,所述步骤一至步骤四中蛋白、白砂糖、黄油、面粉、奶粉重量份比例为:25:15:30:24:6。
作为优选的技术方案,所述步骤七至步骤十中白砂糖、炼乳、水饴、牛奶、黄油、玫瑰冻干粉重量份比例为:15:15:20:40:1.5:8.5。
作为优选的技术方案,所述步骤四中多次为4-5次。
作为优选的技术方案,所述步骤十四中冷藏时间为120-200min。
与现有技术相比,本发明的有益效果是:
1.糖的外形结构进行改变,独创以薄片软糖的形式呈现,大小刚好,易入口,不会卡喉;
2.独创组合结构,以饼干加糖的组合呈现;
3.整个工艺不加任何化学添加及明胶等化学添加剂,降低糖所带来的其他风险;
4.入口即化,不粘牙,快速吸收,让低血糖或者须补充糖的人群快速供给能量快速防止身体虚脱;
5.饼底使用黄油、牛奶、面粉、鸡蛋能带来大部分的营养,可以提供身体所需要的营养,也可代餐;
6.功能作用,不同口味带来不同的功效,玫瑰花口味的有美容养颜、疏肝解郁、益肺宁心、健脾开胃、利水通淋且玫瑰花味甘,性温,气味芳香,药性平和,具有理气和血、排毒养颜、和血散淤、开窍化淤、疏肝醒脾、促进胆汁分泌、帮助消化、调节机理的功效,此外,玫瑰花还含有多种营养成分,对某些皮肤病有很好的疗效,长期使用能彻底去除痤疮和粉刺,使面部的皮肤光滑柔嫩,对治疗面部黄褐斑有一定作用;
7.纯铜锅人工文火熬糖,受热均匀,糖质粘稠,光泽剔透。
具体实施方式
下面对本发明的具体实施方式作进一步说明。在此需要说明的是,对于这些实施方式的说明用于帮助理解本发明,但并不构成对本发明的限定。此外,下面所描述的本发明各个实施方式中所涉及的技术特征只要彼此之间未构成冲突就可以相互组合。
实施例1
本发明提供的一种玫瑰花软糖的配方及其制备方法,其特征在于:包括以下步骤制备而成:
A、制作饼底
步骤一:将黄油小火融化成液体;
步骤二:将面粉,奶粉,白砂糖混匀后放入步骤一黄油中拌匀;
步骤三:蛋白与5g白砂糖打发至带勾;
步骤四:将打发后的蛋白及白砂糖多次混入步骤二黄油中;
步骤五:倒入模具抹平;
步骤六:磨具定型,冷藏,待烤;
步骤七:上下火150℃,烘烤15min;
步骤八:取出恒温待用;
B、制作软糖
步骤九:准备纯铜锅具风干待用;
步骤十:将水饴、白砂糖倒入铜锅搅匀并小火熬至起小泡;
步骤十一:将牛奶、自制玫瑰冻干粉、炼乳混匀,放置锅中煮至沸腾;
步骤十二:将步骤十一中液体倒入步骤十中并用硅胶刮刀搅拌至均匀,有光泽;
步骤十三:黄油倒入步骤十二中用打蛋器搅拌至均匀;
步骤十四:将步骤十三倒在硅胶垫上放冰箱冷藏定型;
步骤十五:冷藏调整形状即可脱模;
C、合二为一
步骤十六:将步骤八的饼底和步骤十五的软糖进行人工粘合;
步骤十七:选用特种糖纸进行包装,并进行低温≤5℃冷藏保鲜。
值得进一步说明的是,步骤一至步骤四中蛋白、白砂糖、黄油、面粉、奶粉重量份比例为:25:15:30:24:6。
值得进一步说明的是,步骤七至步骤十中白砂糖、炼乳、水饴、牛奶、黄油、玫瑰冻干粉重量份比例为:15:15:20:40:1.5:8.5。
值得进一步说明的是,步骤四中多次为4-5次。
值得进一步说明的是,步骤十四中冷藏时间为120-200min。
实施例2
本发明提供的一种玫瑰花软糖的配方及其制备方法,其特征在于:包括以下步骤制备而成:
A、制作饼底
步骤一:将黄油小火融化成液体;
步骤二:将面粉,奶粉,白砂糖混匀后放入步骤一黄油中拌匀;
步骤三:蛋白与5g白砂糖打发至带勾;
步骤四:将打发后的蛋白及白砂糖多次混入步骤二黄油中;
步骤五:倒入模具抹平;
步骤六:磨具定型,冷藏,待烤;
步骤七:上下火150℃,烘烤15min;
步骤八:取出恒温待用;
B、制作软糖
步骤九:准备纯铜锅具风干待用;
步骤十:将水饴、白砂糖倒入铜锅搅匀并小火熬至起小泡;
步骤十一:将牛奶、自制玫瑰冻干粉、炼乳混匀,放置锅中煮至沸腾;
步骤十二:将步骤十一中液体倒入步骤十中并用硅胶刮刀搅拌至均匀,有光泽;
步骤十三:黄油倒入步骤十二中用打蛋器搅拌至均匀;
步骤十四:将步骤十三倒在硅胶垫上放冰箱冷藏定型;
步骤十五:冷藏调整形状即可脱模;
C、合二为一
步骤十六:将步骤八的饼和步骤十五的软糖进行人工粘合;
步骤十七:选用特种糖纸进行包装,并进行低温≤5℃冷藏保鲜。
值得进一步说明的是,步骤一至步骤四中蛋白、白砂糖、黄油、面粉、奶粉重量份比例为:25:15:30:24:6。
值得进一步说明的是,步骤七至步骤十中白砂糖、炼乳、水饴、牛奶、黄油、玫瑰冻干粉重量份比例为:15:15:20:40:1.5:8.5。
值得进一步说明的是,步骤四中多次为4次。
值得进一步说明的是,步骤十四中冷藏时间为120min。
实施例3
本发明提供的一种玫瑰花软糖的配方及其制备方法,其特征在于:包括以下步骤制备而成:
A、制作饼底
步骤一:将黄油小火融化成液体;
步骤二:将面粉,奶粉,白砂糖混匀后放入步骤一黄油中拌匀;
步骤三:蛋白与5g白砂糖打发至带勾;
步骤四:将打发后的蛋白及白砂糖多次混入步骤二黄油中;
步骤五:倒入模具抹平;
步骤六:磨具定型,冷藏,待烤;
步骤七:上下火150℃,烘烤15min;
步骤八:取出恒温待用;
B、制作软糖
步骤九:准备纯铜锅具风干待用;
步骤十:将水饴、白砂糖倒入铜锅搅匀并小火熬至起小泡;
步骤十一:将牛奶、自制玫瑰冻干粉、炼乳混匀,放置锅中煮至沸腾;
步骤十二:将步骤十一中液体倒入步骤十中并用硅胶刮刀搅拌至均匀,有光泽;
步骤十三:黄油倒入步骤十二中用打蛋器搅拌至均匀;
步骤十四:将步骤十三倒在硅胶垫上放冰箱冷藏定型;
步骤十五:冷藏调整形状即可脱模;
C、合二为一
步骤十六:将步骤八的饼和步骤十五的软糖进行人工粘合;
步骤十七:选用特种糖纸进行包装,并进行低温≤5℃冷藏保鲜。
值得进一步说明的是,步骤一至步骤四中蛋白、白砂糖、黄油、面粉、奶粉重量份比例为:25:15:30:24:6。
值得进一步说明的是,步骤七至步骤十中白砂糖、炼乳、水饴、牛奶、黄油、玫瑰冻干粉重量份比例为:15:15:20:40:1.5:8.5。
值得进一步说明的是,步骤四中多次为5次。
值得进一步说明的是,步骤十四中冷藏时间为200min。
本发明通过糖的外形结构进行改变,独创以薄片软糖的形式呈现,大小刚好,易入口,不会卡喉;独创组合结构,以饼干加糖的组合呈现;整个工艺不加任何化学添加及明胶等化学添加剂,降低糖所带来的其他风险;入口即化,不粘牙,快速吸收,让低血糖或者须补充糖的人群快速供给能量快速防止身体虚脱;饼底使用黄油、牛奶、面粉、鸡蛋能带来大部分的营养,可以提供身体所需要的营养,也可代餐;功能作用,不同口味带来不同的功效,玫瑰花口味的有美容养颜、疏肝解郁、益肺宁心、健脾开胃、利水通淋且玫瑰花味甘,性温,气味芳香,药性平和,具有理气和血、排毒养颜、和血散淤、开窍化淤、疏肝醒脾、促进胆汁分泌、帮助消化、调节机理的功效,此外,玫瑰花还含有多种营养成分,对某些皮肤病有很好的疗效,长期使用能彻底去除痤疮和粉刺,使面部的皮肤光滑柔嫩,对治疗面部黄褐斑有一定作用;同时,纯铜锅人工文火熬糖,受热均匀,糖质粘稠,光泽剔透。
以上对本发明的实施方式作了详细说明,但本发明不限于所描述的实施方式。对于本领域的技术人员而言,在不脱离本发明原理和精神的情况下,对这些实施方式进行多种变化、修改、替换和变型,仍落入本发明的保护范围内。
Claims (5)
1.一种玫瑰花软糖的配方及其制备方法,其特征在于:包括以下步骤制备而成:
A、制作饼底
步骤一:将黄油小火融化成液体;
步骤二:将面粉,奶粉,白砂糖混匀后放入步骤一黄油中拌匀;
步骤三:蛋白与5g白砂糖打发至带勾;
步骤四:将打发后的蛋白及白砂糖多次混入步骤二黄油中;
步骤五:倒入模具抹平;
步骤六:磨具定型,冷藏,待烤;
步骤七:上下火150℃,烘烤15min;
步骤八:取出恒温待用;
B、制作软糖
步骤九:准备纯铜锅具风干待用;
步骤十:将水饴、白砂糖倒入铜锅搅匀并小火熬至起小泡;
步骤十一:将牛奶、自制玫瑰冻干粉、炼乳混匀,放置锅中煮至沸腾;
步骤十二:将步骤十一中液体倒入步骤十中并用硅胶刮刀搅拌至均匀,有光泽;
步骤十三:黄油倒入步骤十二中用打蛋器搅拌至均匀;
步骤十四:将步骤十三倒在硅胶垫上放冰箱冷藏定型;
步骤十五:冷藏调整形状即可脱模;
C、合二为一
步骤十六:将步骤八的饼底和步骤十五的软糖进行人工粘合;
步骤十七:选用特种糖纸进行包装,并进行低温≤5℃冷藏保鲜。
2.根据权利要求1所述的玫瑰花软糖的配方及其制备方法,其特征在于:所述步骤一至步骤四中蛋白、白砂糖、黄油、面粉、奶粉重量份比例为:25:15:30:24:6。
3.根据权利要求1所述的玫瑰花软糖的配方及其制备方法,其特征在于:所述步骤七至步骤十中白砂糖、炼乳、水饴、牛奶、黄油、玫瑰冻干粉重量份比例为:15:15:20:40:1.5:8.5。
4.根据权利要求1所述的玫瑰花软糖的配方及其制备方法,其特征在于:所述步骤四中多次为4-5次。
5.根据权利要求1所述的玫瑰花软糖的配方及其制备方法,其特征在于:所述步骤十四中冷藏时间为120-200min。
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